Piccalilli

Preparation info

  • Difficulty

    Complex

  • For approx.

    2 litres

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 2 zucchinis (courgettes), diced
  • 1 cauliflower, in small florets
  • 250 g (8 oz/2 cups) green beans, sliced
  • 500 g (1 lb) fresh pearl onions, peeled
  • 1 cucumber, peeled and diced
  • 300 g (10 oz/ΒΎ cup) salt
  • 150 g (5 oz/β…” cup) sugar
  • 1 litre (4 cups) vinegar
  • 2 tbsp plain (all-purpose) flour
  • 3 tbsp mustard seeds
  • 1 tbsp ground ginger

Method

Mix all the vegetables. Generously cover the bottom of a large bowl with the mixture. Sprinkle with salt. Cover with another layer of vegetables and also sprinkle with salt. Continue until all vegetables are used. Cover the bowl and leave to stand for 24 hours.

Drain the released moisture from the vegetables and rinse well under running water. Place in a large pan and add the sugar and 750 ml (25 fl oz/3 cups) of the vinegar. Bring to a boil and simmer for approx. 15 minutes. Stir the remaining vinegar through the flour, add the spices and, while stirring, pour onto the vegetables in the pan.

Bring to a boil and heat through for 3 minutes. Remove from the heat and immediately pour into clean jars. Turn the jars upside down and leave to cool until used.

You can keep your home-made piccalilli for approx. 2–3 months. Once opened keep in the refrigerator!